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Lamb Bolognese



  • 4 pounds lamb, coarsely chopped
  • 3/4 pound pancetta
  • 1 1/4 tablespoons kosher salt
  • 1 1/2 teaspoons sugar
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon chili flakes
  • 1/8 ounce chopped fresh rosemary
  • 1/4 onion
  • 1/2 stalk celery
  • 1/4 ounce garlic
  • 1/4 carrot, minced
  • 6 cups canned, crushed plum tomatoes
  • 3 1/4 ounces heavy cream


  1. In a meat grinder, grind the pancetta.
  2. Mix lamb, pancetta, salt, sugar, fennel seeds, chili flakes and rosemary.
  3. Using the meat grinder, grind all the vegetables including the garlic and keep separated from the meat.
  4. In a large stock pot, brown the lamb mixture with olive oil. Keep stirring the meat to avoid large chunks. Drain the fat as the lamb browns.
  5. When all the meat is brown, add the vegetables and cook for about ten minutes.
  6. Add the tomatoes and simmer for at least 1 hour.
  7. When the lamb is tender add the heavy cream and remove from heat.

Hudson Valley Restaurant Week is back this April 8-21!